Roasted Anaheim and Garlic Barbacue Sauce

Perfect for barbacued ribs, pulled pork, or chicken. I put it on everything, even mac and cheese.

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients:

• 1 8-ounce can crushed tomatoes
• 1 6-ounce can tomato paste
• 1/2 cup minced onion
• 2 tablespoons brown sugar
• 1/2 cup molasses
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• 2 heads of garlic
• 6 Anaheim peppers
• 1  tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/4 cup finely chopped basil
• salt and pepper to taste

Slice tops off heads of garlic, leaving the bulb whole. Peel back any loose paper covering. Sprinkle with olive oil. Rub Anaheim peppers with oil. Place on heated barbacue, or in oven preheated to 350*F, and roast until peppers are soft and skin turning black, and garlic is soft. Place peppers in a paper bag to steam. Leave garlic to cool.

In a large pot, heat 2 tbsp of olive oil. Sauté onions on medium heat until soft and translucent. Add crushed tomatoes, molasses, brown sugar, vinegar, Worcestershire sauce, and dry mustard powder. Stir well to mix.  Allow to simmer on medium heat.

Remove Anaheim peppers from bag. Skin should easily peel off. Slice open peppers and remove seeds and membranes. Finely chop, and add to simmering tomato mixture. Squeeze garlic out of bulbs. Flatten garlic with flat blade of a knife. The garlic should turn into a paste. Add to tomatoes. Allow to simmer for 10 minutes, stirring constantly. Add tomato paste, basil, and salt and pepper to taste. Simmer for 15 more minutes, stirring.

Can be stored in the refrigerator for 5-7 days.